Grammy Crisp Coated Ice Cream Balls with Chocolate Drizzle | BeyondCeliac.org
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Grammy Crisp Coated Ice Cream Balls with Chocolate Drizzle

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Courtesy of Crunchmaster

Ingredients:Grammy Crisp Ice Cream Balls

  • 12 Crunchmaster Grammy Crisp crackers, crushed
  • ¾ cup slow churned vanilla ice cream
  • 1-2 Tbsp. gluten-free mini chocolate chips
  • ¼ tsp. extra light olive oil or vegetable oil

Directions:

  1. Place crackers in a plastic bag, seal and crush with a rolling pin or the back of a spoon. Pour into a small bowl and set aside.
  2. Using a small melon baller, make 12 small ice cream balls, roll each in cracker crumbs and place on a tray lined with wax paper. Freeze for ½-1 hour.
  3. Once ice cream is refrozen, melt chocolate chips in a double boiler, stirring until completely melted. (You can also microwave them 20 seconds at a time until melted, stirring in between. Take care not to overheat.)
  4. Add oil to the melted chocolate and stir. Using a flat spatula, transfer chocolate into a pastry bag or thicker plastic bag and cut a tiny tip off one edge. Pipe the chocolate in a zigzag motion over the ice cream balls. Refreeze for additional ½ to 1 hour. Serve.

Tips:

  • If you do not have a bag to pipe the chocolate, simply dip a fork into the melted chocolate and drizzle over the ice cream balls. It's a fun way to get the kids involved too. If you do not have a melon baller, you can form balls with two spoons. They may not be perfectly round, but they will be just as delicious.

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